Date Hasoret

Haroset (also spelled charoset) is the sweet fruit-and-nut paste served at the Passover Seder, symbolizing the mortar used by the Israelites in Egypt. This Sephardic-style version builds on dates and dried apricots rather than the Ashkenazi apple-based tradition.

Everything goes into a food processor: chopped dates, dried apricots, walnuts, almonds, cinnamon, ground ginger, orange juice, and kosher red wine. Pulse until finely chopped but not pureed. You want a thick, chunky paste that holds together when pressed, not a smooth spread.

The dates give it a deep, caramel-like sweetness. The dried apricots add tartness and a bright orange color. Cinnamon and ginger bring warm spice. And the kosher red wine ties it all together with just enough fruity acidity.

Pat it into a serving dish, cover, and keep at room temperature until the Seder.

Kitchen Tips

• Pulse the food processor in short bursts. Continuous running will turn this into baby food
• If the dates are very dry, soak them in the orange juice for 15 minutes before processing to soften them
• The wine should be sweet kosher red wine, which is traditional. Dry red wine changes the flavor profile significantly
• This keeps well covered at room temperature for the duration of a Seder meal

Variations

• Add a handful of raisins or dried figs for extra sweetness and texture
• Replace orange juice with pomegranate juice for a deeper color and more complex tartness
• Toast the walnuts and almonds before processing for a richer, nuttier flavor